Thalassery Biryani

Thalassery Biryani is a traditional dish from Kerala's Malabar region, made with fragrant kaima rice, tender meat, aromatic spices, and herbs. Known for its distinct taste and unique cooking method, it offers an authentic and flavorful experience of Kerala's culinary heritage.

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Course: Main Course

Cuisine: Indian

Keyword: Thalassery Biryani

Prep Time: 45

Cook Time: 1 30

Total Time: 2 15

Servings: People

Calories: 800kcal

Author: Biryanibonanza

Ingredients

Ingredients:

For the Rice:

2 Cups Jeerakasala rice (Kaimarice)
4 Cups Water
1 tbsp Ghee
4-5 Cloves
2-3 Cardamom pods
1 Inch cinnamon stick
1 Bay leaf
Salt to taste

For the Chicken Marinade:

500 grams Chicken, cut into medium-sized pieces
1 Cup Yogurt
1 tbsp Ginger-garlic paste
1 tsp Turmeric powder
2 tsp Red chili powder
1 tsp Garam masala
Salt to taste

For the Masala:

3 Large onions, thinly sliced
2 Tomatoes, chopped
4 Green chilies, slit
1 tbsp Ginger-garlic paste
1/2 Cup Fresh cilantro leaves, chopped
1/2 Cup Fresh mint leaves, chopped
1 tsp Fennel seeds
1 Inch cinnamon stick
4-5 Cloves
2-3 Cardamom pods
1 tsp Turmeric powder
2 tsp Coriander powder
1 tsp Red chili powder
1/2 tsp Garam masala
1/2 Cup Ghee or vegetable oil
Salt to taste

For Garnish:

1/4 Cup Fried onions
2 tbsp Cashew nuts, fried
2 tbsp Raisins, fried
A few strands of saffron soaked in 2 tablespoons warm milk

Instructions

Instructions:

1.Marinate the Chicken:

In a large bowl, mixyogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala,and salt.
Add the chicken pieces and coat them well with the marinade. Let it sit for at least 30 minutes.

2. Cook the Rice:

Rinse the Jeerakasala riceunder cold water until the water runs clear. Soak the rice for 20 minutes.
In a large pot, bring 4cups of water to a boil. Add ghee, cloves, cardamom, cinnamon stick, bay leaf,and salt.
Add the soaked rice andcook until it is 70-80% done (the grains should still have a bite). Drain therice and set aside.

3. Prepare the Masala:

Heat ghee or oil in alarge, heavy-bottomed pan.
Add fennel seeds, cinnamonstick, cloves, and cardamom pods. Sauté until fragrant.
Add sliced onions and cookuntil golden brown.
Add ginger-garlic paste and green chilies. Sauté for a few minutes.
Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes are soft and oil begins to separate.
Add the marinated chickenpieces along with the marinade. Cook on medium heat until the chicken is doneand the masala is thick and well-coated on the chicken.
Add chopped cilantro andmint leaves. Mix well and cook for another 5 minutes.

4. Layer the Biryani:

In a large, thick-bottomedvessel, layer half of the cooked rice.
Spread the prepared chickenmasala evenly over the rice layer.
Top with the remaining rice.
Sprinkle fried onions ,fried cashew nuts, fried raisins, and saffron milk over the top.
Cover the pot with atight-fitting lid and cook on low heat for 20-25 minutes (you can place a heavyobject on the lid to ensure it is sealed well).

5. Serve:

Once done, gently fluff the biryani with a fork, mixing the layers.
Serve hot with raita,pickles, and papadums.

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